If you’re anything like me, those moments when you stumble on a new recipe that instantly becomes a go-to are pure kitchen gold. That’s exactly how it felt the first time I tried making these Cinnamon Roll Cheesecake Cookies. I’d been craving something indulgently sweet yet soft and inviting—something that felt like a cinnamon roll had a cozy cheesecake baby with a cookie. And oh friends, this recipe? It delivered big time. Those soft cinnamon sugar cookies with the tangy cream cheese cookie filling swirl? Pure magic.
This Cinnamon Roll Cheesecake Cookies recipe fits right into my everyday foodie life because it’s an easy, joyful treat that’s as perfect for an after-dinner sweet fix as it is a share-worthy surprise at brunch. I can whip it up without fuss, and it never fails to get that “Wow!” reaction. Plus, it makes my kitchen smell like a warm hug of cinnamon and vanilla—seriously, such a mood booster! What I love most is how approachable the whole thing is. If you’ve been intimidated by cheesecake or cinnamon swirl cookie dough before, this cheesecake cookie recipe breaks it down so nicely.
I’m always excited to pass along homey recipes that feel special but don’t require a bakery degree. Whether you’re new to baking soft cinnamon sugar cookies or a seasoned pro who loves a twist, this one’s for you. Quick kitchen wins like these Cinnamon Roll Cheesecake Cookies remind me why cooking is so fun—throwing something incredible together that feels like a treat but basically cooks itself! So, friends, grab your apron and let’s dive into these luscious cinnamon roll cookies. I promise you’ll be adding this one to your favorites fast.
If this sounds as good to you as it does to me (hint: it should!), you might also enjoy some other sweet favorites like these fluffy cinnamon roll pancakes or the cotton candy swiss cake roll for your next cozy kitchen adventure. And hey, for a fun cinnamon roll cookie spin, check out this cinnamon roll cookies recipe from baJillian Recipes, which I think you’ll love too!
What You’ll Need:
- 2 ½ cups all-purpose flour (You can swap in whole wheat pastry flour for a nuttier twist, no problem—this Cinnamon Roll Cheesecake Cookies recipe stays soft and tender either way.)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp ground cinnamon (Feel free to go heavy here—extra cinnamon makes the cinnamon roll cookies pop!)
- ½ cup unsalted butter, softened (Butter’s the secret to that melt-in-your-mouth softness. Out of butter? Margarine works, but your cookies may be less rich.)
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 8 oz cream cheese, softened (This cream cheese cookie filling is what sends these cookies over the moon. No cream cheese? Neufchatel is a lighter option and works just fine!)
- ½ cup powdered sugar
- Optional: Ground nutmeg or cardamom for a little warmth twist
You can find everything you need for these Cinnamon Roll Cheesecake Cookies at your regular grocery store, which keeps this recipe budget-friendly. Soft cinnamon sugar cookies don’t require fancy ingredients, so it’s a win all around.
Quick kitchen nugget: Let your cream cheese soften fully at room temp—it’ll make mixing smooth and easy, giving you that perfect cream cheese cookie filling texture.
Storage-wise, these Cinnamon Roll Cheesecake Cookies keep beautifully in an airtight container on the counter for up to 3 days. Want to stretch that joy? Pop them in the fridge for up to a week or freeze for up to 3 months—just thaw and you’re back in business.
One small personal twist: I always add a pinch of vanilla bean powder in the cream cheese filling for that subtle, extra layer of flavor. Totally optional but delicious if you have it.
If you’re after more everyday awesome food with a sweet twist, you might really like these cake mix cookies delight recipes or the festive pumpkin cinnamon roll cheesecake cookies variation from Bake with Zoha, especially in fall—a lovely seasonal spin!
Let’s Cook This Together:
- Start with preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This will help your Cinnamon Roll Cheesecake Cookies bake evenly and peel off easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend of spices is where the cinnamon swirl cookie dough magic begins.
- In a large bowl, beat the softened butter and granulated sugar until fluffy and light in color—about 3 minutes. This step is key for soft cinnamon sugar cookies, so don’t rush it!
- Add the egg and vanilla extract to your butter mixture, continuing to beat until everything is blended well.
- Slowly add the dry ingredients to your wet mix, folding gently until just combined. Be careful not to overmix, or you risk a less tender cookie.
- For the cream cheese cookie filling, beat the softened cream cheese and powdered sugar until smooth and creamy. If you’re feeling adventurous, this is the moment to fold in that vanilla bean powder or a pinch of nutmeg.
- Next, scoop your cookie dough into about tablespoon-sized balls and set them aside on one plate. For each cookie, flatten the dough ball a bit in your palm, then place a teaspoon of cream cheese filling in the center.
- Carefully fold the dough around the cream cheese filling, sealing it inside, and then roll into a ball again. You’re creating that beautiful swirl effect that gives these Cinnamon Roll Cheesecake Cookies their signature look and flavor.
- Place each filled dough ball onto the prepared baking sheets, spacing them about 2 inches apart. Lightly roll the tops in cinnamon sugar before baking to get that soft cinnamon sugar cookies crust that’s irresistible.
- Pop your trays in the oven and bake for 12–15 minutes. You want them to be just set with golden edges but soft centers—don’t overbake! Your kitchen will smell incredible (if that’s not motivation, I don’t know what is).
- When baked, let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely. If your cinnamon roll cheesecake cookies look slightly puffy or cracked on top, no worries—that’s totally normal and adds to their homemade charm.
From start to finish, this Cinnamon Roll Cheesecake Cookies recipe takes about 45 minutes, including cooling time. While the cookies bake, try prepping your coffee or tea for the perfect pairing—trust me, cinnamon roll cookies and a warm drink are a match made in foodie heaven.
Want a little shortcut? You can prepare the cream cheese cookie filling a day ahead, covered tightly in the fridge—it actually helps the flavors meld. Just be sure to bring it back to room temperature before assembling.
Making this recipe again and again, I’ve learned patience with dough consistency pays off. If it feels too sticky, a quick chill helps at the dough ball stage to make folding easier.
If you like a richer cream cheese layer, add a dollop more filling; if you want more cinnamon swirl cookie dough flavor, dust extra cinnamon sugar on top before baking. It’s all about what makes you happy.
How to Serve & Savor It:
This Cinnamon Roll Cheesecake Cookies truly shines hot from the oven, with the cream cheese cookie filling still delightfully soft inside. But here’s a secret: They’re just as tasty at room temperature or even lightly warmed with a dab of butter.
For a cozy weekend breakfast or dessert, pair these cinnamon roll cookies with a creamy latte or chai tea—something warming to match those cinnamon sugar vibes. They also make killer hostess gifts or a sweet surprise in lunchboxes.
Serving ideas? Arrange them on a rustic wooden board, sprinkle a bit more cinnamon sugar on top, and maybe add a drizzle of simple glaze or cream cheese frosting for extra indulgence. It’s an easy way to make your cinnamon swirl cookie dough creation look festive and inviting.
Leftover Cinnamon Roll Cheesecake Cookies get a second life when crumbled over vanilla ice cream or stirred into a warm bowl of oatmeal. I once tried a snack hack by slicing one open and using it as a “bagel” for a cream cheese and fruit filling sandwich—crowd-pleaser alert!
Seasonal twist alert: In fall, try mixing pumpkin pie spice into the dough or filling for that pumpkin cinnamon roll cheesecake cookies vibe from Bake With Zoha’s recipe—perfect for celebrating the season without extra fuss.
My people always ask for these cinnamon roll cookies at parties and holidays. They’re soft, flavorful, and have a creamy surprise that makes every bite feel special.
If you’re loving this, grab this cotton candy swiss cake roll for a celebration cake that’s just as dreamy, or try these cake mix cookies delight recipes for easy crowd-pleasers that won’t add work on your day off.
Your Questions, Answered:
Q: Can I prep parts of this Cinnamon Roll Cheesecake Cookies ahead of time?
A: Absolutely! You can make the cream cheese cookie filling a day ahead and keep it tightly covered in the fridge. Dough balls with filling can be shaped and frozen before baking too—just thaw and bake when you’re ready.
Q: What’s a good swap for cream cheese in this cheesecake cookie recipe?
A: Neufchatel cheese is a great easy swap—it’s lower fat but still creamy. Some friends even try mascarpone for an extra rich twist, though it changes the texture a bit.
Q: How can I make this recipe for fewer or more people?
A: This Cinnamon Roll Cheesecake Cookies recipe scales well. Just halve or double the ingredients. For more, use multiple trays and watch your baking time closely—oven heat varies.
Q: I don’t have cinnamon on hand—what now?
A: Try mixing sugar with a little cardamom or ground nutmeg for a warm flavor spin. The cream cheese cookie filling will help balance missing cinnamon.
Q: How do I avoid the cookies spreading too much?
A: Make sure your butter isn’t too soft or melted. Chill your dough if needed before baking. Sealing the cream cheese filling inside well also helps maintain shape.
Q: Can I add nuts or raisins to these cookies?
A: Yes! Chopped pecans or walnuts add a lovely crunch. Raisins also work well if you want a bit of chew.
Q: Is there a gluten-free version?
A: Swap the all-purpose flour for a gluten-free blend suited to baking. Personally, I like a blend with xanthan gum for chewy, soft cinnamon sugar cookies.
If you want to see a creative take on this, check out the cinnamon roll cookies from baJillian Recipes for an alternate version, or the snickerdoodle cheesecake with cinnamon sugar crust on Facebook for a fun riff.
Final Foodie Thoughts:
These Cinnamon Roll Cheesecake Cookies have a sweet spot in my foodie heart because they combine everything I love in one bite: soft cinnamon sugar cookies, that tangy cream cheese cookie filling, and a sprinkle of cinnamon magic. They’re easy to make, crowd-pleasers, and comforting little bites of joy.
My Top Cinnamon Roll Cheesecake Cookies Tips:
- Always soften your cream cheese for the smoothest filling.
- Don’t overbake; soft centers are the goal.
- A quick dough chill makes filling and folding foolproof.
Variations I adore: the pumpkin cinnamon roll cheesecake cookies version for fall, a streusel cinnamon swirl cookie dough topping for extra crunch, and my vanilla bean cream cheese filling twist for everyday luxury. The classic swirl version gets requested the most—hard to beat perfection!
Make these Cinnamon Roll Cheesecake Cookies your own playground. Try your favorite spices or swap fillings. I hope you love seeing the smiles these cookies bring as much as I do.
Ready to bake? You’re going to have such fun with this recipe. Trust me, these Cinnamon Roll Cheesecake Cookies will become one of your most-loved easy sweet treats.
For more everyday foodie inspiration, don’t miss my post on cinnamon roll pancakes—they’re another soft cinnamon sugar cookies kind of joy! Happy baking, friends!
Cinnamon Roll Cheesecake Cookies
Indulge in these delicious Cinnamon Roll Cheesecake Cookies, combining the soft, creamy texture of cheesecake with the warm, spicy flavors of cinnamon rolls in a perfectly baked treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted (for swirl)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- In a small bowl, combine brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
- Divide the dough in half; roll each half into a rectangle approximately 9×6 inches.
- Spread half of the cinnamon swirl mixture onto one rectangle of dough, then roll it tightly into a log. Repeat with the second half.
- Slice each log into 12 cookies and place them on the prepared baking sheet, spacing evenly.
- Bake for 12-15 minutes or until cookies are lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra decadence, drizzle a simple vanilla glaze over the cooled cookies or add chopped pecans to the cinnamon swirl for a crunchy texture.